Dried Sophora Flower Pork Meatballs

Overview

Crispy and delicious.

Prepare the onion and ginger juice and set aside.
Dried sophora flowers, set aside.
Soak the dried locust flowers in cold water overnight, squeeze out the excess water, and put them into a pot.
Put the pork filling, sophora flower and green onion and ginger juice into a basin.
Add appropriate amount of salt and a little light soy sauce, dark soy sauce, five-spice powder and chicken essence to taste.
Stir up and mix well.
Put an appropriate amount of peanut oil in the pot, heat the oil, grab an appropriate amount of fillings with your left hand, squeeze out round balls from the tiger's mouth, and fry them in the oil.
Fry until golden brown and take out.
Place in a basin.
Crispy and delicious.